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Author Topic: Lively Case Discussion #625 5/20-5/22/2007  (Read 137343 times)
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BTgirl
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« Reply #480 on: May 21, 2007, 09:49:55 PM »

Quote from: "Artcolley"
Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "Tibrogargan"
Dihannah - yes I will find some Australian recipes and post in the lounge as time permits.  Will try to translate where I can.  Measurements are usual metric though, and they are hard to convert especially in the small amounts.
I do have a cookbook that explains some of the differences such as all purpose flour etc.


That would be awesome.  I remember when I was in about 6th grade, the country was talking abut converting to metrics and they started teaching us how to use it.  For some reason that didn't last long.   I'm horrible with metrics now..


I always have problems with cooking temperatures. I mean, what the heck is regulo 3?  Laughing


I don't have that problem since I cook on a woodstove! Laughing


Well, that would definitely simply things!
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casa
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« Reply #481 on: May 21, 2007, 09:50:01 PM »

Quote from: "Tiger"
What kind of Roux do you make.I make an Okra roux


I use olive oil and flour to make my Roux.  I like okra but my children don't so I usually don't use it at all.
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Dihannah1
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« Reply #482 on: May 21, 2007, 09:50:07 PM »

Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "Tibrogargan"
Dihannah - yes I will find some Australian recipes and post in the lounge as time permits.  Will try to translate where I can.  Measurements are usual metric though, and they are hard to convert especially in the small amounts.
I do have a cookbook that explains some of the differences such as all purpose flour etc.


That would be awesome.  I remember when I was in about 6th grade, the country was talking abut converting to metrics and they started teaching us how to use it.  For some reason that didn't last long.   I'm horrible with metrics now..


I always have problems with cooking temperatures. I mean, what the heck is regulo 3?  Laughing


LOL,  don't think I've ever seen that on my Oven/Stove!  Laughing
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sb
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« Reply #483 on: May 21, 2007, 09:50:15 PM »

I know what chowdah is, but what is a "fiddlehead"?
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LilPuma
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« Reply #484 on: May 21, 2007, 09:50:37 PM »

Yankee cooking:  

bagels
big hot soft pretzels
deep dish, Chicago style pizza
Philly cheesesteak
polenta
anything Italian
Maine Lobster
Yankee Pot Roast


I don't think there's anything that defines "Yankee cooking", but there are things that are "northern".
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casa
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« Reply #485 on: May 21, 2007, 09:51:31 PM »

Quote from: "Dihannah1"
Quote from: "casa"
Ok, I posted my salsa recipe in the Lounge!  If anyone trys it let me know what you think!  My family loves it!


I'll take a peak and try it out.  My family loves Salsa! and try to add some recipes too.  Thanks


You're welcome!  I would love to see some of your recipes!
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Dihannah1
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« Reply #486 on: May 21, 2007, 09:51:59 PM »

Quote from: "LilPuma"
Yankee cooking:  

bagels
big hot soft pretzels
deep dish, Chicago style pizza
Philly cheesesteak
polenta
anything Italian
Maine Lobster
Yankee Pot Roast


I don't think there's anything that defines "Yankee cooking", but there are things that are "northern".


Yes!  I never thought of those, you are right!
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BTgirl
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« Reply #487 on: May 21, 2007, 09:52:30 PM »

Quote from: "Dihannah1"
Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "Tibrogargan"
Dihannah - yes I will find some Australian recipes and post in the lounge as time permits.  Will try to translate where I can.  Measurements are usual metric though, and they are hard to convert especially in the small amounts.
I do have a cookbook that explains some of the differences such as all purpose flour etc.


That would be awesome.  I remember when I was in about 6th grade, the country was talking abut converting to metrics and they started teaching us how to use it.  For some reason that didn't last long.   I'm horrible with metrics now..


I always have problems with cooking temperatures. I mean, what the heck is regulo 3?  Laughing


LOL,  don't think I've ever seen that on my Oven/Stove!  Laughing


Apparently it's the same as 350 degrees, but some of the cookbooks I have aren't kind enough to translate regulos into American for me.  Laughing
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Tibrogargan
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« Reply #488 on: May 21, 2007, 09:52:33 PM »

Quote from: "Artcolley"
Quote from: "Dihannah1"
Quote from: "sb"
I don't know what I would identify as "Yankee" cooking, actually... it doesn't seem to have  any specific food or taste associated with it, like fried chicken, etc.

I guess if you could consider something like Maine lobster as authentic Yankee cooking, I say BRING IT ON!!! I could DEFINITELY enjoy the seafood and such that you find up in New England.


Your right, You make me try to think.  All I can say, is OH is very diverse, but cannot think of "Yankee" food either.


Baked beans, chowder, fiddleheads, corn bread, brown bread w/raisins baked in a can are just a few Yankee things! Laughing
Its all good as far as I am concerned..I love to eat..Northern or Southern!


This is so true - good food is good wherever it comes from    
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Artcolley
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« Reply #489 on: May 21, 2007, 09:53:08 PM »

Quote from: "Tibrogargan"
Quote from: "Tiger"
I still like Gumbo,hot water corn bread and Brunswick stew.Mixed inside/outside sliced is good and a good Greek salad.Thank Klass.


I am a big fan of Corn Bread and Greek Salad, Tiger.

I have an English friend who married an ex-Marine from Boston and she makes great corn bread.  I have tried to make it but it is always like a sponge cake texture, not bread texture.


Oh, I love Greek Salad. I make my own dressing for it and it is SO good!!!!
I'm not a big fan of cornbread, though. Too gritty for me or something. I dunno.
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Artcolley
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« Reply #490 on: May 21, 2007, 09:54:26 PM »

Quote from: "BTgirl"
Quote from: "Artcolley"
Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "Tibrogargan"
Dihannah - yes I will find some Australian recipes and post in the lounge as time permits.  Will try to translate where I can.  Measurements are usual metric though, and they are hard to convert especially in the small amounts.
I do have a cookbook that explains some of the differences such as all purpose flour etc.


That would be awesome.  I remember when I was in about 6th grade, the country was talking abut converting to metrics and they started teaching us how to use it.  For some reason that didn't last long.   I'm horrible with metrics now..


I always have problems with cooking temperatures. I mean, what the heck is regulo 3?  Laughing


I don't have that problem since I cook on a woodstove! Laughing


Well, that would definitely simply things!


YEs, it does and everything tastes sooo good. Of course, now that the warm weather is coming, I'll be back to burning everything on the electric stove, lol! Laughing
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NM
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« Reply #491 on: May 21, 2007, 09:55:52 PM »

Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "Tibrogargan"
Dihannah - yes I will find some Australian recipes and post in the lounge as time permits.  Will try to translate where I can.  Measurements are usual metric though, and they are hard to convert especially in the small amounts.
I do have a cookbook that explains some of the differences such as all purpose flour etc.


That would be awesome.  I remember when I was in about 6th grade, the country was talking abut converting to metrics and they started teaching us how to use it.  For some reason that didn't last long.   I'm horrible with metrics now..


I always have problems with cooking temperatures. I mean, what the heck is regulo 3?  Laughing


you mean your cooker doesn't increment in regulos Laughing  Gotta run the hoover while wearing my braces and jumper. j/k I am not going to vaccum!
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Glenda wrote: "aruba's job was not to babysit Beth's daughter. Beth sent her daughter to swim with the sharks, she is responsible for what ever happened to Natalee." = there is no homicide in aruba, only SUICIDE.  Don't go to aruba if you value your life.
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« Reply #492 on: May 21, 2007, 09:56:16 PM »

Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "BTgirl"
Quote from: "Dihannah1"
Quote from: "Tibrogargan"
Dihannah - yes I will find some Australian recipes and post in the lounge as time permits.  Will try to translate where I can.  Measurements are usual metric though, and they are hard to convert especially in the small amounts.
I do have a cookbook that explains some of the differences such as all purpose flour etc.


That would be awesome.  I remember when I was in about 6th grade, the country was talking abut converting to metrics and they started teaching us how to use it.  For some reason that didn't last long.   I'm horrible with metrics now..


I always have problems with cooking temperatures. I mean, what the heck is regulo 3?  Laughing


LOL,  don't think I've ever seen that on my Oven/Stove!  Laughing


Apparently it's the same as 350 degrees, but some of the cookbooks I have aren't kind enough to translate regulos into American for me.  Laughing


You need an Aga. Laughing
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Artcolley
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« Reply #493 on: May 21, 2007, 09:56:26 PM »

Quote from: "sb"
I know what chowdah is, but what is a "fiddlehead"?


Fiddleheads are the sprouts of ferns. People pick them in the Spring. Cooked they taste just like asparagus to me!
I don't pick them because I am not sure what I am picking, much like picking wild mushrooms! I don't DARE do that! I'd poison the whole family Laughing
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Artcolley
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« Reply #494 on: May 21, 2007, 09:57:18 PM »

Quote from: "LilPuma"
Yankee cooking:  

bagels
big hot soft pretzels
deep dish, Chicago style pizza
Philly cheesesteak
polenta
anything Italian
Maine Lobster
Yankee Pot Roast


I don't think there's anything that defines "Yankee cooking", but there are things that are "northern".



YUM to all of that!!! THink I am hungry!
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« Reply #495 on: May 21, 2007, 09:57:35 PM »

Quote from: "Artcolley"
Quote from: "sb"
I know what chowdah is, but what is a "fiddlehead"?


Fiddleheads are the sprouts of ferns. People pick them in the Spring. Cooked they taste just like asparagus to me!
I don't pick them because I am not sure what I am picking, much like picking wild mushrooms! I don't DARE do that! I'd poison the whole family Laughing


I know that people used to cook poke salet, but it's poisonous if you do not cook it right, so I never tried that.  My housekeeper says she is going to cook me some day.  Do you think she has a death wish for me! Laughing
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BTgirl
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« Reply #496 on: May 21, 2007, 09:57:47 PM »

Quote from: "Artcolley"

YEs, it does and everything tastes sooo good. Of course, now that the warm weather is coming, I'll be back to burning everything on the electric stove, lol! Laughing


Wood stoves remind me of the farm of my late aunt and uncle. I loved to visit there. Their water came from a well with a hand pump, they had a wood stove, their house was made of enormous logs, and my aunt had a quilting frame that would lower from the ceiling. Gosh, I loved that place!
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NM
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« Reply #497 on: May 21, 2007, 09:58:01 PM »

Quote from: "sb"
I know what chowdah is, but what is a "fiddlehead"?

I believe a kind of lettuce.

Or a Charlie Daniels groupie.
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Glenda wrote: "aruba's job was not to babysit Beth's daughter. Beth sent her daughter to swim with the sharks, she is responsible for what ever happened to Natalee." = there is no homicide in aruba, only SUICIDE.  Don't go to aruba if you value your life.
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« Reply #498 on: May 21, 2007, 09:58:06 PM »

Quote from: "IndyDan"
Goodnite, be back tomorrow. Death to the VanDerSloots!!!


Good nite Indy!

And yes I agree. I was lurkin' over at the FOB and someone (SeaWolf) asked Medley what was the VDS opinion on what happened that nite and she replied something like 'I already told that before' or some such non-sense.

You know, I'm for all the explanations we can get, even the loony ones, but to say the VDS' actually have a coherent answer to this is completely ridiculous.

If some want to drink that kool-aid, so be it. I'll help stir.

After two years there is no doubt there was a cover up as to what happened to Natalee and a smear campaign designed to hurt her family. It was bad enough what happened but to add that extra heaping helping of misery really takes that cake. I have no sympathy for the VDS or Aruba.

If the whole damm thing crashed into the ocean tomorrow, so be it. I could careless about these leeches that breathe the same air as the rest of us.

After careful consideration, I decided I am for vigilante justice. There are some case where the fix is in and there is nothing that can be done except have a team of mercenaries wipe the whole cabal of deranged killers out.

Oh well, that's just me.
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« Reply #499 on: May 21, 2007, 09:58:44 PM »

Quote from: "LilPuma"
Yankee cooking:  

bagels
big hot soft pretzels
deep dish, Chicago style pizza
Philly cheesesteak
polenta
anything Italian
Maine Lobster
Yankee Pot Roast


That ALL looks pretty good although I am also clueless about a polenta, and must have my Philly cheesesteak without onions.

I would never in any way shape or form have considered cornbread a Yankee food! Cornbread to me hass always been a backwoods Arkansas type of thing LOL!
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